Crispy skin duck breast with cherry sauce, spinach and polenta Serves: 4 Ingredients 4 small duck breasts 150ml whole milk 600ml chicken stock 150g coarse cornmeal 4 tbsp crème fraîche 100g fresh spinach sea salt and black pepper 150ml red wine (approx. 1 small glass) 250ml chicken stock 1 tbsp red wine vinegar 2 tsp